Green Bean & Jicama Salad

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Jicama is native to South America and is used a lot in their cuisine. Learn about green bean and Jicama salad with help from a social entrepreneur in this free video clip.

Part of the Video Series: From Garden to Table
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Video Transcript

Hi, I'm Holly Hirshberg from, and I'm going to be making a jicama and green bean salad. This is a jicama, it's a native to South America and used a lot in their cuisine. I'm going to use it today, with green beans, it's going to be wonderful. It will taste like, the texture of pears, it's a little bit sweet. So, I think, it's going to really be offset nicely by my additional ingredients. Needs to be peeled and chopped, so we're going to work on that. Alright, so, the first thing I'm going to do now, I'm making this for two people, there are two people in my family. If you have more people in your family, add more ingredients. So, I'm going to add my green beans first, this one's going to be really pretty, I like them with all these colors. I have some chopped up red peppers. And you can use any color pepper you want, orange, yellow, whatever. I like the red, because I like how it looks with the green, very festive, very happy. Just going to taste like summer. Alright, now, I'm going to bring back my jicama. I peeled it and now, I'm going to chop it, after I eat my pepper. You can see it's white, we peeled off the outer rind. It's going to be easy to cut, because it's kind of soft. And it's not soft like a banana, but it's not hard like cutting something that's awful, maybe like the same consistency as a turnip. And then, I'm going to cut them into smaller pieces. Really mild flavor, it's going kind of pick up the flavor of the dressing in the other vegetables. Don't be afraid of trying new vegetables you see at the grocery store. I know, sometimes I will go in there, and there'll be things I've never heard of before. So, I like to pick them up, just get one, because you never know if you're going to like it. Do a little search engine search when you get home. And there's going to be something on the Internet, telling you how to use it. So, I have my jicama in here. I'm going to taste it, I'm going to tell you what it tastes like. It's interesting, it really doesn't have much flavor, but it has a really nice crunch to it. And that's probably why it's an ingredient in this recipe, because it really adds a very nice crunch. I can see, if you have something that you wanted to add a little crunch to, that's going to be your go-to ingredient. Then, I add some grape tomatoes. You know, for this one, it would have looked nice, I think, if I had got maybe some orange grape tomatoes, or some yellow ones. Tomatoes just come in all different colors. So that might have looked nice. But I'm going to use the red ones that I have, they're going to be delicious too, because they you know, they'll taste good. I have some onion, I'm going to use my red onions, I'm going to put those in, and mix it up here. I'm going to do it with my hand, I have a little spatula here. But you know, I am what I am. A little lemon juice for flavor. You can use the jarred lemon, you know, the lemon in the stuff that you get and you put in your fridge. I like the fresh lemons, they're not that expensive, and they add a whole lot more flavor. I'm going to strain it through my hand, in case there are any seeds. Lemon juice, man, it can just brighten up the flavor of lots of things. You put it on chicken, pasta, it's so good, oh, yum, it smells wonderful too. Add a little Dijon mustard, mayonnaise, Dijon mustard,and mix that up. Now, it's getting slimy, so I'm not going to use my hands, I'm going to mix it up. A little bit of olive oil, not a lot, I don't want to add, you know, it's fresh vegetables. I don't want to add a lot of oil to it. The olive oil just has such a nice flavor, it really makes things shiny and beautiful and tastes great. And olive oil is good for you, so might as well add a little bit of it. If you don't want the extra fat, leave it out. Now, let's taste it, oh, it tastes really nice, it tastes really summery. Yeah, this would be something I would think, would be really nice at a picnic, or just for your family at dinner. And this is also when you can make ahead and then, you know have it for dinner. And then, take it the next day to work. If you wanted to add a little protein to it, maybe some white beans, garbanzo beans, that would be really nice. Something without you know, the flavor in this, it has it's own flavor, it has kind of, the Dijon mustard is really carrying the flavor here. So, if you wanted to add something for protein, I would add something that doesn't add a lot of flavor. You know, some chicken, maybe some fish. Alright, let's taste it now, perfect. Green bean with jicama salad, delicious.


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